Sunday, October 23, 2011



Located inside the luxury Rosewood Hotel Georgia Vancouver, Hawksworth opened its door in June this year. My friend and I decided to celebrate our joined birthday at Hawksworth. The restaurant is divided into three sections: a bar section and two dining areas. Once you stepped into the dining area, you will instantly notice the focal point of the dining room: an enormous and dazzling oval chandelier. They also have a visually striking glass-enclosed wine room located between the dining room and the kitchen.

Aside from the elegant ambiance, Hawksworth offered both regular menu and a 5-course tasting menu ($75). Our server introduced us to the daily specials and she also told us that we could also order any dishes from the tasting menu individually.We ordered the seared qualicum bay scallops and the yellowfin tuna carpaccio for appetizer. The seared qualicum bay scallops came with kimchi cous cous which I found really interesting . I like the chef's take on Asian ingredients. Although the seared scallops had a nice combination of spice, acid, and texture, the overall taste was pretty subtle. I found that it was missing an extra punch in flavor.

Seared qualicum bay scallops Yellowfin Tuna Carpaccio

For entrée, we had the Fraser Valley pork belly served with quinoa, ancho, peach and almonds and the grilled sturgeon served with manilla clam, sun choke and shellfish nage. The pork belly was cooked perfectly. Each components that came with this dish had a strong aromatic flavour which was lacked in my seared scallop dish. My friend did not enjoy his grilled sturgeon as he found it lack in flavor.

Grilled Sturgeon
Fraser valley pork belly Seared qualicum bay scallops

When it came to dessert, we both chose the same one which was the Valrhona milk chocolate mousse. Not many restaurants use the French Valrhona chocolate for chocolate dessert as it is expensive compared to regular Belgian chocolate. The milk chocolate mousse was served with chocolate crumbs, passion fruit mousse, passion fruit gelée, and passion fruit sorbet. The milk chocolate mousse was light and fluffy. Milk chocolate and passion fruit goes well with each other. The flavor combination reminded me of Pierre Herme's macaron mogador.

Valrhona milk chocolate mousse Petit four

Chef David Hawksworth

Despite the hit-and-miss food, the service was stellar. The overall dining experience was memorable, we could really feel relaxed that evening albeit dining in a stiff and formal environment.

Hawksworth on Urbanspoon


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